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Close-up of a bitten Egg Muffin Packed With Veggies, showing cherry tomatoes, spinach, and feta cheese.

Egg Muffins Packed With Veggies

These veggie-packed egg muffins are a healthy and convenient breakfast or snack option. They are perfect for meal prepping and busy mornings.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup baby spinach lightly packed, chopped
  • 3/4 cup red bell pepper finely diced, about 1 small pepper
  • 3/4 cup green bell pepper finely diced, about 1 small pepper
  • 3/4 cup cherry tomatoes or grape tomatoes quartered, about 1 cup whole tomatoes
  • 6 large eggs
  • 4 large egg whites
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 pinch ground black pepper or cayenne pepper cayenne pepper if you like a little kick
  • 1/4 cup feta cheese crumbled, plus additional to sprinkle on top
Optional Toppings
  • avocado
  • salsa
  • hot sauce
  • freshly chopped parsley

Equipment

  • Standard 12-cup muffin tin
  • Nonstick spray
  • Large bowl
  • Measuring cup with spout
  • Wire rack
  • Butter knife

Method
 

  1. Preheat your oven to 350 degrees F and place a rack in the center. Lightly coat a standard 12-cup muffin tin with nonstick spray.
  2. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the muffin cups. They should be about two-thirds full.
  3. In a large bowl or a large measuring cup with a spout, whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.
  4. Fill each muffin cup three-quarters full with the egg mixture. Sprinkle the feta evenly over the tops.
  5. Bake for 24 to 28 minutes, until the egg muffins are set. Let them cool for a few minutes, then run a butter knife around the edges of each muffin to loosen. Remove from the pan.

Notes

Enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later. For freezing, let the muffins cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag or container. Reheat in the microwave or oven.

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